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Coq au Vin


 For 4 servings: 

4pcs chicken leg, bone-in
450ml red wine
200g mushroom
60g back bacon, diced
50g tomato paste
50g butter
2tsp olive oil
1no garlic clove, peeled & diced
150g onions, diced
100g carrots, diced
1 twig each of thyme, parsley and majoram
Sea salt 
White pepper

Cooking Method

  1. Heat up the oil in a pan wide enough to hold the chicken comfortably.
  2. Saute the diced bacon, drain the excess fat, add the butter and chicken.
  3. Brown the chicken on all sides.
  4. Add the diced garlic, onions, celery and carrots and saute for about 10 minutes.
  5. Deglaze with red wine.
  6. Add the bayleaf, fresh herbs and tomato paste.
  7. Cover the pan and place in the pre-heated oven (200°C) for about 30 minutes.
  8. Remove the pan cover, add the mushrooms and cook for another 10 minutes.


  1. Arrange the chicken with the sauce.
  2. Goes well with potatoes or noodles like fettuccine.

Recipe written by Thomas Kreissl, Huber's Butchery. Copyrights (C) Huber's Butchery

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